10 coriander seeds

8 juniper berries

1 small onion

1 tablespoon light olive oil

4 to 5 chipotle chilies, crumbled, or 1 tablespoon ground chili powder

1 teaspoon dried Mexican or Greek oregano

2 1/2 quarts water

Salt and pepper to taste

Sort through the beans, rinse them well, cover with cold water and set aside for 6 hours or overnight.

Bruise the seeds and berries in a mortar, or grind them in a spice mill, and chop the onion.

Warm the oil in a wide-bottomed soup pot, add the onions, coriander seeds, juniper berries, chilies and oregano. Cook over medium heat for 3 to 4 minutes, stirring occasionally. Drain the beans and add them to the pot along with the water. Bring to a boil, then lower the heat and simmer for 40 minutes. Add salt and pepper to taste and continue cooking until the beans are tender, probably another 30 minutes. Serves four to six as a side dish.